Marvellous Mexican menu
Chef: Alexandre Gosselin
with : Gabriel Iguiniz García, Marco Antonio Estrada Gallardo

Celebrating Knowledge

February 26, starting at 5 p.m.
Chez Victoire 1453, Mont-Royal Ave. East
February 27, starting at 5 p.m.
Chez Victoire 1453, Mont-Royal Ave. East   

Chez Victoire turns up the heat and serves a taste of Mexico for two unique evenings. Chef Alexandre Gosselin brings some Mexican knowledge to his kitchen by welcoming chefs Gabriel Iguiniz García and Marco Antonio Estrada Gallardo, from the Instituto Gastronomico Corbuse in Mexico City. Our guests will discover the sophisticated cuisine of Chez Victoire, prepared from seasonal and local products. They’ll also spice up the menu with their culinary art, inspired by Mexican tradition. Don’t miss this extraordinary event!
5-course menu: $60, before wine (tax and tip not included)
5-course menu: $100, including wine (tax and tip not included)
Gabriel Iguiniz García

Gabriel Iguiniz García (Mexico)

Instituto Gastronómico CORBUSE/Aliat Universidades

Educated at the Colegio Superior de Gastronomía, this Mexican chef also holds a specialization in artisan baking from the Culinary Institute of America and a specialization in European culinary arts from the Culinary Arts Academy of Switzerland. Gabriel Iguiniz is also firmly committed to promoting Mexican cuisine through various television programs and publications. Moreover, this seasoned chef has dedicated 16 years of his life to passing on his culinary knowledge, working as a culinary professor and trainer. His strong teaching skills have earned him the Profesor Héctor Manuel Romero award.
Marco Antonio  Estrada Gallardo

Marco Antonio Estrada Gallardo (Mexico)

Instituto Gastronómico CORBUSE/Aliat Universidades

A chef who trained in Mexico (Universidad del Claustro de Sor Juana) and Paris (University of Cergy-Pontoise), Marco Antonio Estrada Gallardo specializes in pastry-making and has worked in such prestigious establishments as Hôtel Plaza Athénée in Paris, alongside Christophe Michalak. He now leads the Instituto Gastronómico CORBUSE/Aliat Universidades.
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